Description
With a seasoned crust and tender center, Roasted Beef Tenderloin makes a flavorful and impressive main dish for the holidays or Sunday supper.
Ingredients
- 1 (2.5 pound) beef tenderloin roast
- 1 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- 1/4 cup chopped fresh herbs (rosemary, sage, thyme)
- 2 tablespoons olive oil
- 1/4 cup butter
- 1 tablespoon flour
- 1/4 cup beef broth
Instructions
- Preheat oven to 425°F. Season the beef tenderloin generously with the salt and pepper. Combine the chopped fresh herbs and olive oil in a small bowl. Press the herb mixture evenly onto all surfaces of the beef roast.
- Heat the butter in a large cast iron or oven-proof skillet over medium-high heat until hot. Add the beef tenderloin and sear on all sides, about 3 to 5 minutes per side, creating a nice golden-brown crust.
- Transfer the skillet directly to the preheated oven (or transfer the tenderloin to a lightly oiled roasting pan first, if your skillet is not oven safe). Roast until tenderloin is of desired internal temperature using a meat thermometer inserted into the thickest part of the meat. See the notes below for a guide on when to remove the roast from the oven based on temperature and desired doneness (*Keep in mind that the temperatures will continue to rise about 5-10 degrees while the meat rests.).
- Transfer the meat to a cutting board and let it rest, covered loosely with aluminum foil, for about 10 minutes.
- Return the skillet to the stovetop so you can make a gravy with the roasting juices. Over medium heat, whisk in 2 tablespoons of flour and continue to whisk until the juices start to thicken. While whisking, slowly pour in 1/4 cup beef broth and bring to a boil. Let simmer over low heat until ready to serve with the meat. If the gravy is too thick, whisk in more beef broth. If the gravy is too thin, remove 2 tablespoons of the gravy and whisk in 1 tablespoon flour to thicken it even more. Whisk the roux back into the gravy and let it continue to simmer and thicken.
- Carve the tenderloin into 1 inch-thick slices to serve.